RECIPES: Thanksgiving Leftovers With a Twist

Nov. 28, 2008— -- Chef Guy Fieri shares some of his favorite recipes and secrets for making the most of your Thanksgiving leftovers. CLICK HERE to read more about Fieri and watch the story tonight on "Nightline" at 11:35 p.m. ET.

Hot Tequila Pumpkin Pie

Recipe courtesy Guy Fieri

Yield: 1 servingPrep Time: 5 minutesEase of preparation: easy

Ingredients:

1 ounce tequila (recommended: Cazadores Reposado)

1 ounce pumpkin spice liqueur (recommended: Hiram Walker or Bols)

1/2 ounce triple sec

4 ounces very hot water

1 teaspoon superfine sugar

1 ounce heavy cream

Drizzle hazelnut liqueur (recommended: Frangelico)

Small dash freshly grated nutmeg

Instructions:

1. Combine first five ingredients in clear coffee mug, stir to combine.

2. Top with heavy cream and drizzle of hazelnut liqueur.

3. Dust with grated nutmeg.

Tequila Turkey Fettucine

Recipe courtesy Guy Fieri

Yield: 1 serving

Prep Time: 20 minutes

Cook Time 10 minutesIngredients:

1 ounce olive oil

1/4 red onion, cut into strips

1/2 tablespoon minced jalapeno

1 tablespoon minced garlic

5 ounces turkey breast, cooked, sliced

1 ounce tequila

4 ounces heavy cream

2 tablespoons freshly squeezed lemon juice

1 tablespoon chopped cilantro leaves

9 ounces fettuccini pasta, cooked

2 tablespoons grated Parmesan

2 lime wedges, for garnish

2 sprigs cilantro, for garnish

2 tablespoons diced Roma tomato, for garnish

1 teaspoon freshly ground black pepper

Instructions:

1. In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent.

2. Add garlic and continue to saute for 2 minutes.

3. Add turkey, lightly mix ingredients, careful not to break turkey up too much.

4. Deglaze pan with tequila, pouring around the edge of the saute pan.

5. Add cream, lemon juice and cilantro.

6. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.

Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

Ease of preparation: intermediate

Roasted Cauliflower With Cauliflower Puree

Recipe courtesy Guy Fieri

For the Roasted Cauliflower

Yield: 8 serving

Prep Time: 15 minutes

Cook Time: 30 minutes

Ease of preparation: intermediate

Ingredients:

2 tablespoons olive oil

1 head cauliflower, diced into 1 inch pieces

2 cloves chopped garlic, to equal 2 teaspoons

1 teaspoon salt

1/2 bunch fresh chopped chives, to equal 1 tablespoon

Instructions:

1. Preheat oven to 350 degrees F.

2. Heat olive oil in an ovenproof medium saute pan over medium heat.

3. Add cauliflower and saute for approximately 3 minutes or until cauliflower is light brown.

4. Transfer pan to oven and bake for 10 minutes. Remove pan from oven.

5. Add garlic and salt. Stir until well mixed. Return pan to oven for 3 minutes.

6. Remove pan from heat. Toss in chives. Serve.

For the Cauliflower Puree

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Ease of preparation: intermediate

Ingredients:

1 head cauliflower, cut into 2 inch pieces

1 quart whole milk

1 teaspoon salt

1 tablespoon unsalted butter, at room temperature

Instructions:

1. Combine cauliflower, milk and 1/2 teaspoon of salt in a small saucepan over low heat.

2. Bring mixture to a simmer, cover, and cook until cauliflower is tender (20 to 25 minutes).

3. Strain cauliflower and milk mixture. Reserve liquid. Transfer cauliflower to a blender.

4. Add remaining 1/2 teaspoon of salt and butter to the blender.

5. Add 1/2 of the reserved cooking liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid.